bake - May 2016 - 44

cafe

Eggs, Cheese
Take Center Stage
Eggs and specialty cheese appear to be making a dramatic
statement on bakery cafe sandwich menus across the country.
All-day breakfast continues to be a huge trend in foodservice,
and eggs are a great ingredient for breakfast, brunch, lunch
and all-day selections. Technomic reveals that 54 percent of
consumers - up from 48 percent in 2013 - enjoy eating breakfast items beyond morning hours, and National Restaurant
Association research shows 72 percent of adults want restaurants to serve breakfast throughout the day.
According to the American Egg Board, current examples of
creative dishes in Minneapolis include Ecuadorian Baked Eggs
with mole-spiced black beans, queso fresco, white cheddar,
avocado crème, salsa verde, llapangacho (potato cake) and
choice of tortillas at The Mill Northeast restaurant and the Toad
In a Hole sandwich with egg, bacon and cheddar and sides of
corn cakes and piquillo pepper sauce at Sun Street Breads.
Bruegger's Bagels celebrates spring with new menu items such

TOP EMERGING BRANDS

as the Bacon, Egg & Brie sandwich, which blends the sweet and
savory ﬂavors of egg, peppered bacon, sliced green apples and
spreadable brie on an everything bagel. Green apple and brie
make another appearance in The Parisian, a limited-time-only
sandwich that also features hardwood-smoked ham on buttertoasted wheat bread. 
"Our new spring menu is all about fresh ﬂavors, from the classic
pairing of green apples and brie to our new cold brew coffee,"
says Bruegger's Bagels vice president of marketing Judy
Kadylak.

Breadsmith has been named to the 2016 list of "Top
Ten Emerging Brands" by Fishbowl, a leading provider of restaurant marketing software. Based on a
combination of industry research, survey metrics,
and social media analytics, the list is comprised of
brands that "exhibit a strong promise of potential
growth in the near future and embrace progressive
developments that are innovative and unique." Past
winners include Shake Shack, Mendocino Farms,
and Tender Greens, all restaurant chains that have
shown significant growth in recent years.

At Paris Baguette, which recently announced aggressive expansion plans in the United States through strategic franchise
partnerships in 18 target markets, the sandwich menu includes
the egg and cheese croissant with fruits and the prosciutto and
fresh mozzarella cheese baguette. With its current 45 locations stretching from the West Coast to the East Coast, Paris
Baguette is projected to open more than 350 locations by
2020. The cafes specialize in offering custom signature coffee
and gourmet sandwiches.

44 < MAY 2015 | bakemag.com

"We are excited to be included as part of this industry recognition," said Tim Malouf, president of
Breadsmith Franchising, Inc. "We pride ourselves
in serving the best made-from-scratch artisan
breads, living out our brand through each loaf we
bake and each positive interaction we have with
our guests."
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